Baby crab cakes

Time 15 minutes
Yields Serves 4 to 6
Baby crab cakes
(Bob Chamberlin / Los Angeles Times)

Combine the green onions, cilantro and crab in a large bowl and toss with a fork to mix. Add the Worcestershire and hot sauce and toss again, being careful not to break up the crab too much. Add the panko and mayonnaise and toss again. Season with salt and pepper to taste. Add the egg and mix well without breaking up the crab. Shape the mixture into 2-inch round cakes and lay out on baking sheet lined with wax paper. Cover with more wax paper and chill at least 1 hour to firm up.


Pour the oil to a depth of about 1/2 inch in a large skillet and heat over medium heat until hot. Add the butter. When it has melted, carefully lay the crab cakes in without crowding the pan (work in batches). Fry 2 minutes on each side until crisp and brown. Drain on paper towels and serve hot (with salsa, tartar sauce or a puree of roasted red peppers).

Panko are Japanese bread crumbs and available at Asian and specialty markets.

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